Skate with pick­led veg­eta­bles, broc­coli and quinoa

SERVES 4

Food and Travel (UK) - - Recipes -

200g baby rain­bow car­rots, peeled

2 cel­ery sticks, trimmed

1 head of broc­coli

3tbsp rape­seed oil

50ml rice wine vine­gar

1tbsp caster sugar

1 gar­lic clove, crushed to a paste with a pinch of sea salt 90g red quinoa

2tbsp plain flour

4 x skate fil­lets, each weigh­ing about 200g

Pre­heat the oven to 220C/425F/ Gas 7. Halve the car­rots length­ways or, if larger, slice into thin rib­bons us­ing a veg­etable peeler, then into 1cm-wide lengths. Slice the cel­ery thinly on the di­ag­o­nal, then in half length­ways. Cut the thick stem from the head of the broc­coli, peel it, then slice di­ag­o­nally into ba­tons. Toss every­thing to­gether in a shal­low oven tray with 1tbsp rape­seed oil and roast for 5 min­utes.

Mean­while, mix the rice wine vine­gar with the caster sugar, 4 tbsp wa­ter and gar­lic un­til the sugar dis­solves. When the veg­eta­bles are ready, lift them into a warmed dish, add the pick­ling liquor and mix well to coat thor­oughly.

Weigh out 80g of the broc­coli flo­rets. Whizz to a rice tex­ture in a mini-pro­ces­sor and set aside.

Rinse the quinoa in cold wa­ter and place in a small pan with enough cold wa­ter to cover by just un­der a cen­time­tre. Bring to the boil, cover, lower the heat and sim­mer for 10 min­utes. Quickly add the broc­coli 'rice' and give it an­other 3-5 min­utes. Add a pinch of salt, stir, turn off the heat and leave cov­ered for 10 min­utes un­til the liq­uid has been fully ab­sorbed. Keep warm in the cov­ered pan off the heat.

Mix the flour, ½tsp freshly ground black pep­per and a large pinch of sea salt on a plate, and toss the skate pieces in the mix­ture to coat evenly.

Heat the rest of the oil in a large fry­ing pan. Cook the skate for 2½-3 min­utes on each side un­til golden – when cooked, the flesh should just about sep­a­rate from the thick­est part of the car­ti­lage when eased aside with a knife. Trans­fer to warm plates and leave for a few min­utes.

Serve with the broc­coli quinoa and pick­led veg­eta­bles.

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